1kg chuck steak, cut into 2cm cubes
2 tbsp plain flour
1 tbsp olive oil
1 brown onion, sliced
2 sprigs thyme
2 teaspoons worcestershire sauce
2 teaspoons hot english mustard
1 tablespoon tomato paste
1 cup beef stock
1 cup guiness
340g shortcrust pastry, rolled to 3mm thick (or 2 sheets)
1 egg, lightly beaten
Toss the meat in the flour and shake off excess.
Heat a heavy-based saucepan on medium heat.
Ass the oil and onion and cook till soft and golden.
Cook the meat in batches till browned.
Return all the meat to the pan.
Add the thyme, worcestershire, mustard and tomato and cook for 1 minute.
Add the stock and guiness, scraping the bottom of the pan.
Bring to a simmer, reduce heat and cook uncovered for 30 minutes.
Uncover and cook for a further 30 minutes or until the meat is tender and the sauce is thick.
Preheat the oven to 200c.
Divide the meat between 4 x 1 cup ovenproof dishes.
Cut out four pastry rounds to fit over the pie dishes.
Brush the edge of the dishes with the egg and top with the rounds.
Brush with the remaining egg.
Bake for 10-15 minutes or until the tops are golden.